Job DescriptionWhat is in it for you:Employee benefit card offering discounted rates at Accor properties worldwideExclusive Employee and Friends & Family Discounts at Fairmont Hotel VancouverExclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and WhistlerOpportunity to develop your talent and grow within your property and across the world!Complimentary meal during your shift through our Colleague Dining ProgramComplimentary uniform launderingAccess to our comprehensive advantages and wellness programs, including extended healthcare benefits and RMT, dental, vision, and complimentary counseling, wellness sessions, financial and family planning through LifeWorksAccess to our Defined Contribution Pension Plan (DCPP)Opportunity to develop your talent through coaching and Leadership Mentoring ProgramsCompetitive salary starting at 69,600What you will be doing:Reporting to the Executive Sous Chef, and working in partnership with the Restaurant & Banquet Chefs, you will be responsible for overseeing the culinary operations for the Fairmont Empress. You will assist in designing menus that reflect the Fairmont Empress’ position as leader in Pacific North West cuisine. Working with the local farmers, fishers and culinary artisans of Vancouver Island, you will participate in curating on brand and trend setting culinary experiences for local and in house guests.Lead the day to day operations of the various kitchens, through an active presence on the floor, leading your teams to deliver service excellenceIn collaboration with the other culinary leaders; oversee the entirety ofthe culinary and stewarding departments. A la carte kitchen(s), Banqueting, Afternoon Tea, Garde Manger,



Fairmont Gold and Staff Cafeteria.Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and labour costDrive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols.Highly involved in sourcing products and building relationships with local vendorsRepresent the Empress at external eventsCollaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiencesTrain and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiencesTake an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniquesPersonally engage with clients and guests, ensuring exceptional culinary experiencesTake initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedbackParticipate in the recruitment and onboarding of new colleaguesPromote the growth and development of internal talentPro-actively participate in colleague engagement initiativesLead the kitchen in the absence of the Executive Sous ChefAdhere to all Company policies,



procedures and valuesOther duties as assignedQualificationsYour experience and skills include:This position is ideally suited to the individual who has a demonstrated progressive work history, is ambitious and career minded. With the goal to grow with Accor Hotels, and become an Executive Chef in the future.Minimum of 2 years’ experience as Chef de Partie in comparable kitchens. A combination of both standalone restaurant and luxury hotel experience is an asset.Demonstrated passion for cuisine, guest experience and colleague engagementA strong understanding of local food products and culinary tendsExperience managing in a unionized setting is considered an assetFood Safe level 1 or VIHA recognized equivalent certificationInterprovincial Red Seal or equivalent certificationProven organizational skills; managing in a busy multiple outlet environmentSelf-motivated, detail oriented and well organized, Excellent work ethic with a high degree of responsibilityExcellent oral and written communication skillsComputer literate; well versed in Microsoft Office applicationsProven ability to work in a fast-paced, customer service driven environmentA team player with the ability to train, coach, build relationships and motivate employeesPractical understanding of productivity and labour costVersed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-overUnderstanding of protected work practices and initiatives to reduce or eliminate accidentsProven ability to drive revenues and profit, without sacrificing colleague and customer experiencesStrong interpersonal and problem solving abilitiesAbility to taste all food productsAbility to physically perform the duties of the Sous ChefAdditional InformationVisa Requirements:Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.#J-18808-Ljbffr

📌 Sous Chef Full-Time - C$69,600 A Year (Winnipeg)
🏢 Fairmont Empress
📍 Winnipeg